Granola tastes so much better than muesli and is almost as good for you. I use marmalade in mine instead of sugar, honey or golden syrup in this granola recipe, as I feel it gives more flavour and texture. My kids eat it with milk and chopped apple. I like chopped banana or strawberries and yogurt with mine, and I’ve seen people eat it with apple juice, so it’s a great way of getting a bit of extra fresh fruit into your day.
Makes about 2.5 kg (5 lb)
– 900 g (2 lb) porridge oats
– 200 g (7 oz) desiccated coconut
– 90 g (3 oz) flaked almonds
– 90 g (3 oz) sunflower seeds
– 90 g (3 oz) pumpkin seeds
– 3 tbsp linseeds
– 4 tbsp marmalade
– 3 tbsp sunflower oil
– 450 g (1 lb) dried apricots (chopped finely)
– 450 g (1 lb) raisins
– 1 tsp cinnamon
1. Preheat the oven to 160°C (325°F/Gas 2). Mix the oats, coconut, almonds, sunflower seeds, pumpkin seeds and linseeds together in a large bowl.
2. Put the marmalade into a small bowl and mash it with a fork until it is mushed into a paste. Mix through the oat mixture.
3. Drizzle the sunflower oil over the oat mixture and mix through. Spread it about an inch deep on a baking tray and put in the oven to bake.
4. Check it after 10 minutes and stir it around (the granola at the sides cooks much faster). Keep checking and stirring every 10 minutes until it’s light golden brown. This should take about 40 minutes.
5. Remove the tray from the oven and pour the cooked oats back into the mixing bowl. Add the dried fruit and the cinnamon and mix through.
6. Let the granola cool completely, then place in an airtight container.
Variations: For this recipe I used raisins and apricots, but add any dried fruit you like: figs, prunes, bananas, etc. Likewise with the nuts and seeds.
Born in Detroit but raised in County Clare Theresa Storey now lives in rural County Limerick where she puts her Botany degree to good use growing fruit and vegetables and managing the family orchards and woodland.
She uses the fruit of her labour to make fabulous preserves for her company The Green Apron which has won many national and international food awards.
She also teaches sustainable living, blogs and tries to keep up with her three kids.
From Fruit on the Table by Theresa Storey, published by The O’Brien Press. Priced €19.99/£16.99, available from all good bookshops now.